Cauliflower Cheese Soup

• servings: 8 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

4 cups Cauliflower (cut into florets)

4 cloves Garlic (minced)

3 1/2 cups Chicken broth, reduced sodium

1 cup Heavy cream

3 cups Cheddar cheese (shredded)

Directions

In a dutch oven over medium heat, saute garlic for one minute, until fragrant.

Add the chicken broth, heavy cream, and chopped cauliflower Increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until cauliflower is tender.

Use a slotted spoon to remove about 1/3 of the cauliflower pieces and set aside.

Use an immersion blender to puree the soup with the remaining cauliflower.

Reduce heat to low. Add the shredded cheddar cheese 1/2 cup (56 g) at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.

Remove from heat. Add the reserved cauliflower florets back to the soup.

Nutrition

• Calories: 312 kcal
• Total Fat: 26 g
• Saturated Fat: 8.3 g
• Unsaturated Fat: 4 g
• Cholesterol: 42.4 mg
• Sodium: 308.4 mg
• Total Carbohydrate: 7.2 g
• Dietary Fiber: 1.5 g
• Total Sugars: 2.5 g
• Protein: 14.2 g